What's the difference between hot meat, frozen meat and cold meat?

1. Hot fresh meat: from processing to retail, it is polluted by air, transport vehicles and packaging, and bacteria multiply in large numbers.

2. Frozen meat: After precooling, the slaughtered livestock meat was quickly frozen at-18℃, but the deep temperature reached -6℃, and harmful substances were suppressed.

3. Cold meat: aseptic processing, transportation and sales at 0-4℃, and cooling for 24-48 hours to remove acid. It is the safest edible meat in the world at present.

Second, nutrition.

1, hot fresh meat: it has not been treated with acid, which is not conducive to human absorption and has low nutritional content.

2. Frozen meat: Ice crystals destroy pork tissues, resulting in a large loss of nutrients.

3. Cold meat: most of the nutrients in the meat are retained and can be fully absorbed by the human body.

Third, the taste.

1, hot fresh meat: the meat is hard, the soup is mixed, and the flavor is light.

2, frozen meat: the meat is hard, the fragrance is light, and it is not delicious enough.

3, cold meat: fresh and juicy, easy to chew, clear soup, fresh meat.

Four, shelf life:

1, hot meat: normal temperature for half a day or even less.

2. Frozen meat: below zero 18℃ 12 months or more.

3. Cold meat: stored at 0-4℃ for 3-7 days.

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